Masoor Dal is naturally gluten-free, vegan, and packed with fiber and protein, making it one of the healthiest and most comforting dishes you can cook. If you ask me about my ultimate comfort food both to make and to eat Masoor ki Dal will always be my answer. Not only is it incredibly easy and quick to prepare, but it’s also delicious and a guaranteed family favorite.
This was actually the very first dish I learned to cook back in seventh grade. I still remember hovering over the pot, checking the simmer, and asking my mother and older sister whether I should lower the flame or keep the lid on. Those memories are a big part of why this dal remains so special to me.
Even though Masoor Dal is a simple recipe, every household prepares it a little differently. I personally prefer using just a handful of basic ingredients and finishing it with a flavorful, aromatic tarka to bring out the true depth of the lentils.
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Why Will You Love This Masoor Dal Recipe?
For the majority of my life, this has been one of my go-to Dals for a variety of reasons; here are a few of them!
- One of the quickest meals to cook
- Flavorful and comforting
- Whole family favorite (The biggest reason)
- It goes so well with both rice and Roti
3 Tips To Cook Your Lentils Perfectly
1. Always Sort Your Lentils First
Before cooking any lentils, be sure to sort through them for any debris or stones. Lentils are a natural, whole food, so they can transport some of the debris! A quick check is always advised. Nobody wants to take a bite out of one!
2. Rinse and Soak for Better Texture
Rinse the lentils until the water becomes clear. Once the lentils are rinsed, I would suggest soaking them for at least 30 minutes. If you are in a hurry, you can skip this step.
3. Cook Correctly for the Creamiest Dal
Cook on high heat after adding the spices. When it reaches a boil, reduce the heat to medium-low and cover halfway.
A Few Useful Suggestions For Masoor Dal
- Although you can cook masoor dal on its own, you can add mong dal in a 3:1 ratio to make it slightly thicker and creamier. Furthermore, because masoor dal is garm in taseer, combining it with mong dal, which is thandi in taseer, will help to balance it out and make it more suitable for the hot season.
- To get the most flavor out of masoor dal, avoid using plenty of spices. Dal follows the “LESS is MORE” rule.
- Make sure your dal is cooked enough so that there is no separation of water at the top and dal at the bottom.
What is Tarka?
Tarka is an Indian cooking technique in which spices are fried in hot oil to release their flavor and add texture to dishes. The spices are heated in oil or ghee, and the tarka process is also known as “tempering” or “blooming”. Cumin seeds, mustard seeds, freshly minced garlic, green chilies, and whole red chilies can all be used as spices.
Top 3 Essential Tips for Perfect Tarka
- I prefer to add Tarka at the end of the recipe rather than at the beginning.
- Be a little generous with the oil. It will take the simple dal recipe to the next level.
- Even if you cook the recipe ahead of time, I recommend adding the Tarka just before serving.
Storing And Freezing Tips For Masoor Dal
- To store: Storing dal is simple; just keep it in any bowl, cover it tightly, and keep it in the fridge for up to 4-5 days. You can easily reheat it in the microwave or on the stovetop!
- To freeze: Even though it is simple and quick to prepare, you may not always have the time. The good news is that this dal freezes extremely well; just avoid adding Tarka. After cooking, allow the dal to cool completely before transferring it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months. (I froze it in the final trimesters of all my pregnancies.) To reheat, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop. Add Tarka just before serving.
FAQ – Masoor Dal Recipe
Q1: Can I skip soaking the lentils?
A: Yes! Definitely, soaking usually helps reduce the cooking time and makes lentils softer, but it is optional. If you don’t have time, you can cook them directly after rinsing. I’ve done that multiple times, and it only takes five to seven minutes to cook without sacrificing flavor.
Q2: How long does it take to cook masoor dal?
A: Pre-soaking lentils typically takes only 20 to 25 minutes on medium heat, though they can be cooked without soaking.
Q3: Can I make this recipe spicier or milder?
A: Absolutely! You can easily change the amount of chili powder, and even if you forget to add the dal, I’ll recommend adding either fresh green chilies or red whole chillies (I love to add both together). It not only improves the flavor but also adds aroma. Remove seeds for a milder version.
Q4: How do I store leftover masoor dal?
A: Store in an airtight container in the fridge for 4–5 days. For longer storage, freeze for up to 2 months and add the tarka when reheating.
Q5: Can I make this recipe in an Instant Pot?
A: I just love it for quick weekend nights. First, set the pressure cooker mode for 6–7 minutes with natural release. Then, add the tarka after cooking for the best flavor.
Want More Dal OR lentil Recipes?
If you like lentils, you must try these recipes too.
Simple yet delicious, Mash Ki Dal
Kali dal, also known as black lentil, is the second most popular dal.
You just can’t go wrong with Channa Dal and Lauki!
Ckikar Chana Cholay The best weekend breakfast
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The Best Ever Masoor Dal-Pakistani Style (Red Lentil Soup)
6
servings25
minutes300
kcal25
minutesMasoor dal is a simple Indian lentil dish that only requires a few uncomplicated ingredients and is both nourishing and comforting. This recipe is vegan and is a perfect, filling meal because it is high in fiber and protein.
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Ingredients
2 cups red split masoor lentils
6 cups water
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon salt, or to taste
- For Tarka Or Baghar
1/4 cup oil
3 thinly sliced garlic cloves
2 fresh Thai green chilies, cut vertically in half
1 teaspoon cumin seeds
Equipment
Lodge Pot Heavy bottom pot- Instant PotInstant Pot
Steps:
- First, sort the lentils for any debris or stones. Rinse the lentils until the water becomes clear. Soak for 30 minutes.
- In a saucepan, combine the lentils, spices, and water and bring to a boil over high heat. Once it reaches a boil, cover partially and reduce the heat to a simmer. Keep stirring the daal with a spoon every 10 to 15 minutes.
- Allow for 20 to 25 minutes of cooking time.
- At this point, the lentils should be tender. Adjust the consistency to your liking by adding or reducing water.
- Prepare Tarka
- Heat the oil, sliced garlic, green chilies, and red whole chilies in a skillet over medium heat for a minute before adding the cumin seed. Fry until the cumin seeds crack.
- Pour over the daal and enjoy with rice or roti.
Notes
- If you do not have time to soak the dal, skip this step.
- Make sure your dal is thoroughly cooked so that there is no separation of water at the top and dal at the bottom.
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